Chicken Cakes by Big Mama

I love me some Big Mama and I have a feeling I'm about to love me some Chicken Cakes as well.

Chicken Cakes with Remoulade Sauce

Ingredients:

• 2 tablespoons butter
• 1/2 medium size red bell pepper, diced
• 4 green onion, thinly sliced
• 1 garlic clove, minced
• 3 cups chopped cooked chicken
• 1 cup soft bread crumbs (The Mama uses Progresso bread crumbs with Garlic and Onion)
• 1 large egg, lightly beaten
• 2 tablespoons mayonnaise (you can use light or fat free)
• 1 tablespoon Creole mustard (or stoneground mustard if you can’t find Creole)
• 1 tsp. Creole seasoning
• 1/4 cup vegetable oil
• Remoulade Sauce (recipe follows)

 Directions:

• Melt butter in large skillet over medium heat. Add bell pepper, green onions and garlic. Saute 3-4 minutes or until vegetables are tender.
• Stir together bell pepper mixture, chicken and next five ingredients. Shape mixture into 6-8 patties depending on the size (you can also make mini-patties to serve as hors douerves).
• Fry 4 patties at a time in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown. Drain on paper towels. Repeat until all patties are cooked. Serve immediately with Remoulade Sauce.

Remoulade Sauce

Ingredients

• 1 cup mayonnaise
• 3 green onions, sliced
• 2 tablespoons Creole Mustard
• 2 garlic cloves, minced
• 1/4-1/2 tsp. ground red pepper

Directions: 

 Stir together until well-blended.

Pat's Smoked Sausage and Pepper Sandwiches

I have been trying to cook from our freezer lately and I found some smoked sausage that I had purchased with a coupon. I decided to try a recipe that I've been keeping in the wings for quite some time now and I was pleasantly surprised with how well it turned out. It's super easy, too! I love Pat and Gina Neely. Their show is hilarious and we love one of their chicken recipes. Well, this one is going into our arsenal as well. If you like smoked sausage (which I had forgotten my affinity for), you will love this. Enjoy!

Pat's Smoked Sausage and Pepper Sandwiches
Serves 4

Ingredients:

• 1 tablespoons olive oil
• 1 pound smoked sausage, sliced into quarters then lengthwise
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 2 medium yellow onions, sliced
• 3 garlic cloves, minced (I used my garlic press)
• 2 tablespoons tomato paste
• 1 cup beer
• 1/2 cup Neely's BBQ sauce (I used our favorite, Open Pit)
• 4 fresh hoagie rolls (I found a loaf of sourdough on sale and we used that)

Directions:

• Preheat the oven to 350 degrees F (I used my toaster oven).
• Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve.
• Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes.
• Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers.
• Transfer to serving dishes and serve.
  

Not Yo' Mama's Banana Pudding

This recipe is from Paula Deen. It is anything but low calorie. Don't say I didn't warn you.

 

 

Not Yo' Mama's Banana Pudding

 

Ingredients:

•  2 bags Pepperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 cups milk
• 1 (5-ounce) box instant French vanilla pudding
• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

• Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
• Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve.